QUARTER 1

LESSON 8
GUESS THE TEMP!
LESSON 8: HOT AND
COLD APPETIZERS AND
THE FUNDAMENTALS OF
PLATING
LESSON OBJECTIVES:

1. differentiate hot and cold appetizers;

2. prepare a variety of appetizers; and
3. follow workplace safety procedures.
4. identify the fundamentals of plating;
5. identify the accompaniments of appetizers;
6. present appetizers attractively; and
7. observe sanitary practices in presenting appetizers
HORS D’EOUVRES IS OFTEN SERVED
PRECEDING A MEAL, THEY ARE SERVED
AS THE FOOD AT COCKTAIL PARTIES
INVOLVING ALCOHOLIC BEVERAGES.
• a. Hot Hors d’oeuvres

are served between the soup and fish course. In

today’s shortened menus, they are often served instead
of hot entrée. The size and richness depend upon the
composition of menu. Many hot hors d’oeuvres are
suited for serving a small ala carte dishes, and usually
described as hot dish.
• b. Cold hors d’oeuvres
• should stimulate appetite, and therefore
should always be served at the first course
in the menu. There are five types of cold
hors d’oeuvres and they are served as
follows:
• 1.Plate of Hors d’oeuvres may
consist of shrimps, smoked beef,
poached egg, Spanish sardines
and lettuce, sauce can be served
at the side
2.Grisson Platter may consist of
two kinds of cold meat, such as
ham, smoked beef, peppered ham.
Sauce can be served at the side.
3.Hors d’oeuvres Platter. A
well-presented platter with a
limited choice of simple or more
expensive foods. The basic rules is
“small quantity, but big in quality”
and at the same time attractively
served. It may consists of shrimps
with jelly, asparagus tip with
mushrooms, sardines with onion
rings, tomatoes stuffed with salad
and chicken loaf.
4.Assorted hors d’oeuvres
can be served in special
portioned platters with dishes
or even from a serving cart.
5.Rich hors d’oeuvres - still a
classical form of presentation.
Lobster should always be included.
The hors d’oeuvres dish system in
conjunction with a silver platter can
be used, but it is also possible to
arrange the center pieces on a silver
platter covered with meat jelly and
served with accompaniments in a
small separate bowls or container.
Appetizers can be more appreciated if
presented attractively like the
saying goes “the eyes eats first”. Plate
presentation is the process of offering the
appetizer to guests in a stylish and pleasing
manner. It requires skills, style and creativity.
FUNDAMENTALS OF
PLATING
 1. BALANCE- THE RULES OF GOOD MENU BALANCE
ALSO APPLY TO PLATING. SELECT FOODS AND
GARNISHES THAT OFFER VARIETY AND CONTRAST.

a.Color. Two or more

colors on a plate are
usually more interesting
than one. Garnish is also
important
 1. BALANCE

b. Shapes. Plan for variety of

shapes and forms. Cutting
vegetables into different shapes
gives you great flexibility.
 1. BALANCE

c.Texture. Not strictly visual

consideration, but important
in plating in menu planning.
 1. BALANCE

d.Flavors. One of the factors

to consider when balancing
colors, shapes, and texture
on the plate.
 2. PORTION SIZE. THIS IS IMPORTANT FOR
PRESENTATION AS WELL AS FOR COSTING.

• Match portion sizes and plates. Too small a plate

makes an overcrowded, jumbled, messy appearance. Too
large a plate makes the portions look skimpy.
• Balance the portion sizes of the various items on the
plate. Apply logical balance of portions.
2. PORTION SIZE.
THIS IS IMPORTANT
FOR
PRESENTATION AS
WELL AS FOR
COSTING.
3. ARRANGEMENT ON THE PLATE
BASIC PRINCIPLES OF
PLATTER PRESENTATION
 1. THE THREE ELEMENTS OF A BUFFET PLATTER

1.Centerpiece or Grosse piece (gross pyess). This may be an uncut

portion of the main food item, such as a pate or a cold roast, decorated
and displayed whole. It may be a separate but related item, such as
molded salmon mousse
• The slices or serving portions should be arranged artistically.
• The garnish should be artistically done in proportion to the cut
slices.
2. The food should be easy to handle and serve, so that one portion
can be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other
metals, on mirrors, chinaware, plastic ware, wood, or any other
materials provided they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove itest.
Simple arrangement is easier to serve, more appetizing, and still
attractive when are half consumed by the guest.
6. Think of the platter as part of the
whole. It must be attractive and
appropriate to the other presentation in
the table.
DESIGNING THE
PLATTER
• 1. Plan ahead.
• 2. Get movement into your design
• 3. Give the design a focal point.
• 4. Keep items in proportion.
• 5. Make the garnish count.
• 6. Don’t drown every plate in sauce or gravy.
• 7. Keep it simple
• 8. Let the guest see the best side of everything.
LET’S DO IT!
Let’s find out if you can arrange your
prepared appetizers attractively following
the fundamentals of plating, principles of
platter presentation and designing the
platter.
WITH YOUR GROUPMATES CREATE AND PLAN
YOUR OWN CHARCUTERIE BOARD. THE
CHARCUTERIE BOARD SHOULD COMPOSE OF
HOT AND COLD APPETIZER.YOU WILL BE GIVEN
20 MINUTES TO DISCUSS THE INGREDIENTS AND
THE DESIGN OF YOUR PLATTER. ONCE FINISHED
YOU WILL NEED TO PRESENT IT TO YOUR
TEACHER TO EVALUATE WHETHER THE SAID
PLATTER IS POSSIBLE TO ACHIEVE.